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Easier Than You'd Think Delicious Beef Enchiladas
So what is a beef enchilada?
It's obviously hamburger or shredded beef in a tortilla with at least onions and an enchilada sauce right? That doesn't sound very exciting.
What would make anyone want to cook something so boring and rather tasteless is beyond me. I wasn't all that motivated either to tell you the truth.
It was so amazing that it only made sense to use this outstanding enchilada sauce for some even more outstanding enchiladas. Now was the perfect moment to give these beef enchiladas a shot!
So, of course, I had to at least make them unique.
Along with my onions, I added an Anaheim pepper and two zucchini squash. I used corn tortillas rather than flour, my Homemade Red Enchilada Sauce and tons of yummy shredded mozzarella cheese.
And they turned out surprisingly out of this world! You're going to have to try them yourself to understand. Let's get to it!
- 7 regular corn tortillas
- 1 pound hamburger
- 1/2 medium yellow onion
- 1 medium Anaheim pepper
- 2 small zucchini
- 1 large bag shredded cheese
- 2 tablespoons olive oil
- 1 recipe Homemade Red Enchilada Sauce
- I would start by setting up your cooking area and preheating your oven to 350 degrees F. Make sure to spray your casserole generously with cooking spray.
- Pull out all of your ingredients.
- Thaw your hamburger meat. (We like to cook ours immediately upon bringing it home from the store and freeze it into separate pounds to be ready for future meals.)
- In the meantime, prepare the veggies you're going to cook. I chose to use onions, an Anaheim pepper, and some zucchini we had in the fridge.
- Peel and chop your onion and pour it into a skillet on the stove.
- Chop off the top of your pepper and cut it open.
- Wash out all of the seeds in the sink, or scrape them into the trash can.
- Chop your pepper pieces up finely and pour them into your skillet.
- Add your olive oil to your skillet and mix everything together.
- Cover and cook your veggies until they are fully cooked and your onions are translucent.
- In the meantime, chop your zucchini.
- Obviously you don't have to use zucchini, and it's certainly not traditional for enchilada fillings. I chose them because we had tons in the fridge, it doesn't have a strong flavor and therefore can easily blend inside the enchiladas, and I'm always trying to find a way to sneak veggies into our meals. lol
- When your onions and peppers are ready, pour your zucchini onto the skillet.
- Finally, add your thawed hamburger to the skillet.
- Mix everything together well.
- Cover your skillet and cook again for a few minutes to cook your zucchini and blend all of your flavors together.
- On the side, heat your corn tortillas in the microwave for 20 or so seconds.
- Set them out with a small plate filled with my Homemade Red Enchilada Sauce next to your prepared casserole dish.
- One at a time, dip each of your corn tortillas into your red sauce, first one side, then the other.
- Lay your coated tortilla into your casserole.
- Fill first with shredded cheese and then with your enchilada filling.
- Roll your corn tortilla, folding one side under, and then tucking the open side under to seal it.
- Repeat this with each of your corn tortillas, packing them in as closely as possible.
- As I used a square casserole dish, I was only able to make 7 enchiladas.
- Pour your red sauce over the top of your enchiladas.
- Cover your whole casserole with a good deal of shredded cheese.
- Pop in the oven and cook for 20 minutes.
- Enjoy!! Yummy! Yummy!
|Serving size: 2 enchiladas|
|Calories from Fat||162|
|% Daily Value *|
|Fat 18 g||28%|
|Saturated fat 4 g||20%|
|Unsaturated fat 1 g|
|Carbohydrates 28 g||9%|
|Sugar 3 g|
|Fiber 14 g||56%|
|Protein 39 g||78%|
|Cholesterol 65 mg||22%|
|Sodium 773 mg||32%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
These were incredible! I was a little leery about hamburger enchiladas only because hamburger doesn't really have much taste by itself.
I expected these to be bland at best, but the Quick and Easy Homemade Red Enchilada Sauce, the zucchini and other vegetables in the filling, the shredded cheese, and especially the corn tortillas made the entire meal.
I knew upon the very first bite that I wanted to make these again.
Thank goodness we had another whole meal of hamburger enchilada filling left over! We have friends coming over on Monday night and this will most certainly be the meal that I make for them!
Wow was the only word I could come up with when I put the first bite into my mouth. You will be doing your body and your tastebuds a disservice if you don't try this recipe out yourself.
Would you consider loading your enchiladas with veggies?
© 2014 Victoria Van Ness